Marrow in Parsley Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Marrow is a difficult vegetable to cook satisfactorily; the secret is to blanch it first in boiling water and then finish cooking in a casserole.


  • 1 medium-sized marrow
  • salt and freshly milled pepper
  • 25 g/1 oz</


Peel, halve and deseed the marrow. Cut the flesh into chunks and place in a saucepan. Cover with cold salted water and bring to the boil. Draw off the heat and drain. Place the marrow flesh in a casserole along with a seasoning of salt and pepper and the melted butter. Cover with a lid, place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 25–30 minutes, until tender.